Portobello mushrooms stuffed with broccoli cream and goat cheese

Ingredients:

8 portobello mushrooms
1 head of broccoli
2 to 3 tablespoons of rice cream
100 g plain goat cheese
2 cloves of garlic
400 ml yoghurt
fresh herbs
oil, salt and pepper

Preparation:
Break the broccoli into rosettes and chop to the consistency of rice using a hand blender. Sauté in oil and season with salt and crushed garlic. Add a small amount of liquid and simmer for about 20 minutes until soft. Allow to cool slightly, then add the rice cream and goat cheese and combine using a fork.

Remove the stalks from the portobello mushrooms. Fill the mushroom heads with the broccoli cream and bake on a tray with a wire baking rack. Make a sauce by stirring the chopped herbs into the yoghurt and serve with the baked mushrooms.